Ingredients for eight:
300g bread flour (type 55 if available)
One sachet dried yeast
25g pitted black olives
25g pitted green olives
200g Bayonne Ham
One small pot plain yogurt
20g shavings of Pyrénées hard mountain cheese
Two soup spoonfuls of olive oil
Oil for the loaf tin
Half a teaspoon of salt
1 hour 20 minutes
Blend the yeast with 5cl warm water and let it stand for 15 minutes to activate.
Cut the Bayonne Ham very thinly into small pieces.
Put the flour into a mixing bowl, make a well in the top and tip in the oil, the salt, the yogurt and the activated yeast. Blend it with a mixer fitted with dough hooks for 10 minutes, incorporating the flour gradually. Add a little water if the dough seems too compact, although it should come away from the side to the mixing bowl easily, like a bread dough.
Leave it to rise again for a further two hours in the same conditions as before. Pre-heat the oven to 210°C (Gas mark 7) and cook the loaf for 50 minutes, until golden. Turn it out and leave it to cool on a cooling rack.